- 2lbs stew beef
- 2 teaspoons Himalayan salt (or similar)
- 2 tablespoons bacon fat or coconut oil
- 1 ½ litres bone broth
- 3 carrots, finely diced
- 2 teaspoons cinnamon
- Bay leaf
- Italian parsley (optional)
Add salt to stew beef, before cooking. Salting can be done well before cooking or right before cooking. As far as I can tell, each chef has their preferred approach, so go with what is most convenient.
Brown the stew beef in the fat in batches, ensuring several sides get nice & browned.
Add the browned beef to the slow cooker with the bone broth & cinnamon & bay leaf. Deglaze the pan with some of the bone broth & add this meaty mixture in, too.
Add the finely diced carrots for the final 15 minutes of cooking time.
Serve sprinkled with Italian parsley leaves.
You’ll look forward to it all day long…